2 (3.5 oz.) boxes vanilla instant pudding
3 c milk
12 ounce container Cool Whip
Graham crackers
Combine pudding mix and milk; beat. Stir in Cool Whip.
Place a layer of graham crackers in the bottom of a 9×13 inch pan. Spread 1/2 of the pudding mixture over the graham crackers. Repeat with another layer of graham crackers and pudding; top with a layer of graham crackers.
Topping –
1/3 c cocoa
1 c sugar
1/4 c. milk
1/2 c margarine
1 tsp. vanilla
Bring cocoa, milk, and sugar to a full rolling boil; boil about 1 minute, stirring frequently. Remove from heat and cool one minute. Add butter and vanilla; stir until butter is melted.
Pour chocolate topping over the top layer of graham crackers.
Refrigerate over night.
